Kitchen Team Member (full-time)

Description

Take a look at some of the job details:
The work you perform is based on a production list.

1. Perform culinary procedures to complete the production list.
2. Complete tasks as assigned on the daily production schedule.
3. Practice established safety and sanitation procedures for food handling and preparation.
4. Follow all recipes accurately and in accordance with established production guidelines.
5. Complete all assigned production tasks in a timely manner.
6. Keep workspace neat and sanitary. Follow proper procedures in cleaning commissary at end of shift.
7. Follow established storage and labeling procedures.
8. Follow safety guidelines in regards to lifting, knife handling, equipment operation, etc.
9. Handle customer questions and complaints.
10. Attend department meetings as scheduled.
11. Perform all duties included in the job description.

PFC offers benefits that include: medical (if working 30 or more hours per week), dental, vision, life products, short-term disability, and ancillary products in addition to a 401(k) retirement plan with employer match and a 20% staff discount.
People’s Food Coop complies with federal and state disability laws and makes reasonable accommodations for applicants and candidates with disabilities. If reasonable accommodation is needed to participate in the job application or interview process, please contact Human Resources at 507-289-9061 Ext. 3007 or email kim.ingalls@pfc.coop.
People’s Food Coop has been and will continue to be an equal opportunity employer and o takes steps to assure that recruitment, hiring, assignment, promotion, compensation, and all other personnel decisions are made and administered without regard to race, religion, color, national origin, citizenship, sex, sexual orientation, gender identity, gender expression, veteran status, age, mental or physical disability, genetic information or any other protected class.
 

Requirements

 Knowledge, Skills, and Abilities:

• Outstanding customer service skills
• Minimum of 2 years food service production experience.
• High level knife skills
• Demonstrated ability to adhere to sanitation and production guidelines
• Attention to detail and good organizational skills
• Ability to handle multiple demands and work under time pressures
• Willingness to be open, to learn, and take on new responsibilities
• Demonstrate objectivity, neutrality and calmness under pressure
• Regular, predictable attendance
• Effective communication skills
• Ability to read and comprehend instructions
• Demonstrate accuracy and thoroughness
• Ability to work efficiently in a fast-paced environment
• Ability to be flexible and to adapt to changing conditions quickly

Physical Requirements:The physical requirements described here are those that an employee must meet, with or without reasonable accommodation, tosuccessfully perform the essential functions of this job.

• Standing, walking, bending, reaching for the duration of your assigned shift
• Use hands and fingers to handle or fell
• Regular use of sharp cutting instruments
• Ability to taste and smell
• Ability to lift and carry up to 30 pounds frequently.
• Ability to lift and carry up to 60 pounds occasionally.
• Ability to bend, stoop, squat, kneel, climb stairs or ladder.
• Ability to reach above shoulder height frequently.
• Vision ability – close, distance, peripheral vision and depth perception.
• Ability to read register screen and product and shelf labels.